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Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The rise in cutting results, which increases respiration, ethylene production, oxidation, and browning processes, tends to shorten its life. Edible coating of aloe gel (Ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size, and chemical constituents, with the nanoparticle used to determine the edible coating capability. This study, therefore, aims to determine the influence of incorporation nano-additive material and its concentration to extend the shelf life of the mango. The complete random design was used to determine the factorial pattern of citric, ascorbic, and potassium sorbate acid using a concentration of 0.15, 0.3, and 0.45 %. The mixture of nano-additives consists of citric acid, ascorbic acid, and potassium sorbate at a concentration of 0.15 %, which is the best formulation for Ecogel. The characteristics of fresh-cut fruit coated with Ecogel are suitable at a temperature of 7 ± 1 C until day 6. Therefore, Ecogel prolongs the shelf-life of fresh-cut mango.

Background: Lactic acid bacteria (LAB) is considered as food-grade microorganism with generally recognized as safe (GRAS) status. Both hetero-fermentative and homo-fermentative LAB have the ability to produce mannitol as metabolic end product in normal fermentation. Methods: Ten LAB isolates selected were detected for its mannitol production potential using colorimetric assay in preliminary study. Later selected four isolates of LAB with better mannitol production were further optimized at different culture conditions. A total of 540 mannitol combinations were obtained after optimization. All the observations were statistically analyzed using response surface methodology. Biochemical and molecular assays were carried out to identify the isolates. Result: The isolate L8 produced mean mannitol content of 1.635 g/L, 0.345967 cell densities, at pH 7.0 and temperature 42°C with agitation of 100 rpm was selected with optimum response surface optimization because of its higher mannitol production. Biochemical and molecular assays identified higher mannitol producers, L4 as Enterococcus faecium strain Gr17, L6 as Lactobacillus rhamnosus strain 6870, L8 as Leuconostoc pseudomesenteroides culture IMAU: 11666 and L9 as Lactobacillus plantarum subsp. plantarum strain NMB8.

A B S T R A C T Aim And Objective:To know about the effects of herbal toothpaste in comparison with tooth paste in commercial use in reducing streptococcus mutans count.